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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| salted butter: 1/3 cup (melted) |
| sweetened baking chocolate squares: 2 oz (melted) |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| pecans (chopped): 1/2 cup (toasted) |
| salted butter: 1/4 cup (melted) |
| powdered sugar (unsifted): 2 cups |
| heavy whipping cream (fluid): 2 Tbl |
| vanilla extract: 1 Tbl |
| semisweet baking chocolate squares: 1 oz (melted) |
| salted butter: 1 Tbl (melted) |
Butter-Fudge Fingers
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
- Chocolate Layer: Heat oven to 350 degrees.
- Line an 8 inch baking pan with foil.
- Grease foil.
- Whisk together flour, baking powder and salt in a medium bowl.
- Set both aside.
- Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
- Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
- Reduce speed to low; beat in flour mixture just until combined.
- Fold in pecans.
- Pour batter into prepared pan.
- Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
- Cool completely on wire rack.
- Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
- Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
- Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth.
- Cool slightly and transfer to a heavy duty plastic storage bag.
- Lift chocolate layer out of pan.
- Peel off foil.
- Transfer to a flat surface lined with waxed paper.
- Spread buttercream evenly over top of cookie.
- Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
- Let stand until chocolate is set, 30 to 60 minutes.
- Cut into 3 1/2 x 1 inch bars.